Pork Ball Rice Vermicelli Soup

Method

1. 01

   Blanch and rinse the bones

   Cover bones with cold water, bring to a boil, and cook 4 minutes. Drain, rinse away every dark clot under warm water, and scrub the pot before returning the bones.

   

2. 02

   Simmer a clear broth

   Add 2.2 L fresh water, bring just to a simmer, and skim for 10 minutes. Keep uncovered at the gentlest bubble for 35 minutes; never stir or boil hard, which makes the broth cloudy.

   

3. 03

   Cook daikon and pork balls

   Strain 1.8 L broth into a clean pot. Add daikon and simmer 15 minutes, then add pork balls and cook 7–9 minutes until the daikon is translucent at the edge and the balls are hot to 74°C.

   

4. 04

   Soften the rice vermicelli

   Soak vermicelli in cool water for 10 minutes and drain. Boil in a separate pot for 60–90 seconds until flexible but still springy; drain immediately so starch does not cloud the serving broth.

   

5. 05

   Season only at the end

   Add rice wine, 7 g salt, and 2 g white pepper to the broth. Simmer 1 minute, taste with a piece of pork ball, and adjust salt in 1 g increments; packaged balls vary greatly in saltiness.

   

6. 06

   Assemble hot bowls

   Divide vermicelli among four warm bowls, add daikon and pork balls, and ladle over 400 ml boiling broth each. Finish with celery, fried shallots, and remaining white pepper; serve immediately.